Kesari Seviyaan

Woke up after a short afternoon nap today after ages and was thinking what to make for dinner… I took out my helper, i.e. the cookery books and unintentionally instead of looking for a main course, my eyes got stuck on sweety desserts. And I landed up on Seviyaan with a beautiful picture and water in my mouth…

And thus, went to the kitchen, collected the ingredients and here I started my new experiment to cook Seviyaan for the first time…

Here is the recipe…


  • 1 cup Bambino vermicelli (seviyaan)
  • ½ tbsp Olive Oil
  • 3-4 Tbsp Sugar
  • 8-10 Raisins (Kishmish)
  • A few almonds (chopped)
  • A few pistas (chopped)
  • Seeds of 2 green cardamoms (optional)
  • Few strands of Saffron (Kesar) – dissolved in ¼ cup warm milk

photo 2


  1. Heat oil in a heavy bottom non stick pan. Add vermicelli and still for 3-4 mins on medium heat till they turn light brown.
  2. Add 1 cup water and bring to a boil. Cover the pan and let the seviyaan turn soft and a little dry.
  3. Add saffron milk, cardamom seeds, kishmish, almonds and cook till it again gets dry.
  4. Add sugar and cook for 1-2 minutes on low heat.
  5. Remove from heat and keep aside for 1-2 minutes till the sugar gets absorbed.
  6. Serve hot garnished with pistas and almonds.


Happy Cooking!

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